Quality study of homemade sausages with rosemary smoked using plum wood

Laura Rădulescu, Ileana Cocan, Ariana Bianca Velciov, Despina-Maria Bordean, Mariana-Atena Poiană, Maria Drugă, Alexandru Rinovetz, Mihaela Lăcatuș, Corina Iuliana Megyesi

Volume 31, Issue 1;
Pages: 69-74; 2025
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Homemade smoked sausages are a beloved culinary preparation in Romanian culture, being obtained through a series of technological stages, from choosing the meat, grinding and seasoning it, to filling it into membranes and smoking it. In the present work, the aspects analyzed had as their main purpose the obtaining of an assortment of homemade smoked sausages, using pork (80%) and bacon (20%) as raw materials. The obtained samples were analyzed from a physico-chemical and sensory point of view, following their characteristics and their classification within the standard quality parameters. The particularity of the preparation consists in the addition of rosemary in addition to the classic spices: salt, pepper, paprika and the use of plum wood sawdust for smoking the sausages. Rosemary is one of the most popular aromatic plants and dominates the list of natural antioxidants used in the food industry, having better performance compared to synthetic antioxidants. Smoking with plum wood gives the sausages a slightly reddish color, very pleasant from an olfactory point of view and increases the shelf life of the product.